This cider-brined roasted pork tenderloin recipe is very simple and easy to follow. Brining of proteins helps them to retain their moisture and size, and is an easy and quick first step in the process.
It’s a simple recipe that is great for entertaining or at any time you’re wanting to make a great tasting, impressive meal with minimal fuss.
- Apple Cider – 1 ½ C.
- Cherry Republic Out On A Limb Premium Hard Cider or Loaded Lug Premium Hard Cider – ½ C.
- Cinnamon Stick – 1 Each
- Fresh Garlic, rough chopped – 3 Cloves
- Kosher Salt – 1 T
- Pork Tenderloin – 1 Each
- Fresh Cracked Black Pepper – ½ t.
- Kosher Salt – 1 ½ t.
- Canola Oil – 1 T
- The first step of this recipe is to create the brine.¹ In a saucepan, combine apple cider, Cherry Republic Cherry Hard Cider, cinnamon stick, garlic, and kosher salt, and bring to a boil.
- Remove from the heat, transfer to a small bowl or container and allow to cool completely in the refrigerator.
- After the brine is cool, add the pork tenderloin, cover, and refrigerate overnight (ideally refrigerate for up to 48 hours).
- When you are ready to roast the tenderloin, preheat the oven to 450°.
- Remove the tenderloin from the brine and discard the liquid. Pat the tenderloin dry and season with the black pepper and kosher salt.
- In a large non-stick pan or cast iron skillet, heat the canola oil until very hot.²
- Add the pork and cook over medium-high heat, turning, until browned on all sides. This process should take 7-8 minutes.
- Immediately place in the oven and roast until slightly firm to the touch. This process should be no more than 10-12 minutes.
- Pull the pan from the oven, remove the pork and allow it to rest³ for 10 minutes before serving.
NOTES: ¹ Brining is similar to marinating. It helps deliver a tender, juicier, more flavorful product and helps to prevent shrinkage and loss during cooking.
² Different oils have different smoke points. I use canola oil because it has the highest smoke point of (readily available) oils. Smoke point is determined by the temperature at which each oil begins to smoke. Canola oil’s smoke point is 475°, whereas most olive oils begin to smoke around 400°.
³ When you allow proteins to rest after cooking, some of the liquid is reabsorbed by the meat. Because of this, the meat will lose less juice when you cut into it, which will result in the meat being tenderer.